Pumpkin Seed Brittle Recipe

Pumpkin Seed Brittle: Butter a large baking sheet.

Place the raw and shelled pumpkin seeds on a baking sheet and bake in a 350 degrees F (180 degrees C) oven for about 4-5 minutes or until lightly brown. Remove from oven and set aside.

Have ready the baking soda, vanilla extract, and butter.

In a medium sized saucepan over medium high heat, bring the water, corn syrup, sugar, and salt to a boil, stirring constantly with a wooden spoon or heatproof spatula. Cover the saucepan with a lid for about one minute to allow the sides of the pan to wash themselves down and dissolve any sugar crystals. Then remove lid and clamp a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan. Cook until the syrup reaches soft crack stage (280-285 degrees F) (140 degrees C). Stir in the toasted pumpkin seeds and continue cooking the sugar syrup, stirring often to prevent the pumpkin seeds from sticking to the bottom of the saucepan, until the the candy thermometer reaches hard crack stage (300 degrees F) (149 degrees C).

Remove from heat and immediately, and carefully, stir in the baking soda, vanilla extract, and butter (the brittle will puff up) stirring until the foaming almost stops. Immediately pour the brittle, as thinly as possible (but do not spread), onto the buttered baking sheet. If you want a thin brittle, then while the brittle is still very hot, use two forks to stretch the brittle until you get the brittle to how thin you want it. Do this by gently pulling the edges of the brittle, working your way around the entire mass. Let the brittle completely cool and then break into pieces. Store in an airtight container or a plastic freezer bag as this will prevent the brittle from becoming sticky and breaking down. Store at room temperature or in the refrigerator for up to two weeks.

Makes about 1 1/2 pounds.